Scallops with Bok Choy and Hoisin

Source: Bon Appetit, October 2004

Ingredients

• ¾ cup fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons fresh ginger, peeled and minced
• 10 large sea scallops
• 1 tablespoon coriander seeds, coarsely crushed
• 2 teaspoon toasted sesame oil
• 2 baby bok choy, each cut lengthwise into eighths
• 2 tablespoons water

Instructions

1. In a small bowl, whisk together orange juice, hoisin sauce, and ginger.
2. Pat scallops dry on paper towels. Sprinkle coriander seeds over top of scallops, pressing to adhere.
3. Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, turning once, about 1½ minutes per side. Transfer scallops to plate.
4. To the same pan add bok choy and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with scallops.
5. Add hoisin mixture to same skillet; boil until reduced to ⅓ cup, about 2 minutes. Drizzle sauce over scallops and bok choy.

2 main servings or 4 appetizer servings.